Step 2: Using thinned royal icing (you can find Amber's recipe here) and a tip 2 fill in every other diamond in every other row so that no two filled spaces are touching each other. Let the icing dry for 15 minutes in front of a fan.

Step 3: Fill in the next set of spaces, following the pink stars as a guide. The idea is to make sure that the spaces with newly piped icing do not touch each other so that you will have well defined lines between them when you are done. Let each set of diamonds dry 15 minutes in front of a fan before moving on to the next. Once you’ve filled in all of the spaces, let the icing dry overnight.

Step 4: Using thinned white royal icing and a tip 1 pipe beads in the corners of each diamond. Then, pipe a border using a tip 2 and stiff royal icing. After the beads and the border have been left to dry for about 30 minutes, paint them using a mixture of white pearl dust and alcohol such as lemon or vanilla extract.

Step 5: The champagne color of the pearls shown here can be achieved by using a mixture of gold and white pearl dust, and that's it! Check out Amber's website to buy these cookies and many more of Amber's creative treats.

Inspirations Delivered to Your Inbox

Sign up to receive our weekly newsletter and have party tips and ideas sent straight
to your inbox! You'll be the first to know about our best recipes, decoration ideas,
invitation inspirations and more.